What is the absolute best, most authentic, full blown autism

https://www.youtube.com/watch?v=c7Md4YR75qU

>>7516782
>>7516823
Ask a stupid question, get a stupid answer......

>>7516782
Probably a recipe from America's Test Kitchen or Cook magazine. Chris Kimball is legit autist.

>>7516782
Tomatoes concase. (That means peel and de seed.)
Salt pepper, basil, oregano.
Cook down.
Tada
Maybe a pinch of cayanne

>>7516823
I've never understood this woman and her seeming pride in absolutely nothing. The tragedy is that this is a delicious and traditional technique, she's just using the wrong ingredients and bad ingredients.

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>>7516835

NEVER. EVER. EEEEEEEEVVVVEEEREERRRRR PUT OREGANO WITHIN 10FT OF TOMATO SAUCE YOU DISGUSTING AMERIFAT!

>>7516782

Now, to actually try and answer your question:

There is no one true tomato sauce recipe to rule them all because of regional variations within Italy itself, but the particular kind that I make reduces tomato sauce down to its essential elements.

The ONLY ingredients:

Olive oil
Cooking onions OR garlic, not both.
Tomatoes concasse (ideally San Marzano)
Fresh basil
Sea salt

1) Saute onion or garlic on medium-high heat in saucepan in olive oil until clear and fragrant.

2) Reduce heat to medium-low and add tomatoes.

3) Add a little salt (remember that evaporation will concentrate the flavor! Don't add too much yet!)

4) Add quite a bit of fresh basil (whole leaves or chopped, I prefer chopped)

5) Simmer and stir occasionally until it tastes like tomato sauce, usually ~30-45 minutes.

This sounds like it will be plain and flavorless, but it will not be. Most non-Italians severely undercook their tomato sauce, and/or use the wrong variety of tomatoes. They then try to mask this by adding in a bunch of shit that does not belong.

With tomato sauce, patience is a virtue.

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>>7516983
This seems pretty autistic, might be what I'm looking for.

What do you normally pick when it comes to the onion or garlic?

And I thought good sauces usually cook for much longer than that? Or am I wrong?

>>7516953
Why not? Tastes good.

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3/4 of ketchup
3/4 cup of butter

>>7516782
https://m.youtube.com/watch?v=waBDP2zG6Gc

>>7516983
>>Cooking onions OR garlic, not both.
Why not? Most recipes I know both from real life and some from online use both as do I given that both provide great flavor, garlic especially.

Also your cooking time seems a bit on the low side, I leave mine to slow boil like 1:15 to 1:30 hours, splashing water as the need arises.

Tomatoes
Olive Oil
Onions
Garlic
Cinnamon
Cloves
Bay Leaf
Salt
Black Pepper

>>7516782

I don't fucking know. I just do olive oil, garlic, tomatoes, salt/pepper, little bit of chile, simmer it down, throw in some fresh basil when it reaches the consistency you want, and call it a day

It's fucking tomato sauce. Just do whatever.

1 can Tomato Sauce, 15 oz.
¼ cup Water
1 tsp Sugar
¼ tsp Oregano
¼ tsp Basil
¼ tsp Garlic Powder
¼ tsp Salt
⅛ tsp Black Pepper
1 Whole Bay Leaf
½ tsp Lemon Juice

Directions

In a large sauce pan, add tomato sauce, water, sugar, oregano, basil, garlic powder, salt, black pepper, bay leaf, and lemon juice and mix.
Bring to a boil over medium/ high heat.
Lower heat to a simmer, cover, and cook for 30 minutes.

>>7516950
So you haven't noticed a single thing wrong apart from the ingredients? Not the way she chops? Not the way she uses a butter knife for it? How about when she pours like a cup of oil into the sauce and throws the garlic, onions and basil away?

>>7516823

>ok she looks authentic
>"canned tomatoes"
>remove video

Have Americans ever heard of fresh ingredients?

>>7516782
>1kg beef mince
>500g chicken mince
>500g veal mince
>bottle of passata
>rosemary
>basil
>onion
>butter
>olive oil
>sprinkle of nutmeg
>S+P

>>7520386
Good canned tomatoes are better than bad fresh ones. Respected chefs often recommend importing canned tomatoes from Italy rather than buying shitty American ones.

>>7517859
The sauce looks nice.

>>7520992
no sweat, no sauce

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>>7516782
Actual italian from italy here, tomato sauce is the easiest shit.

Ingredients:
>1 can of peeled tomato
>1 clove of garlic
>olive oil
>salt
>pepper
>sugar
>oregano
>fresh basil leaves

Preparation:
>oil in the pan with the garlic
>medium heat, infuse that oil with flavor
>when it starts to sizzle add the peeled tomatoes
>once it gets warm crush the tomatoes with a fork
>add salt, pepper, sugar, oregano to taste
>cook until it is about to reach the consistency you like, then add 3-4 basil leaves
>keep cooking it for another 2-3 minutes

Add this shit to a simple pasta such as spaghetti or penne. Add some sliced peperoncino to turn it into an "arrabbiata".

VOALÁ MOTHERFUCKERS

>>7521243
frogio

>>7516823
fuck you

>>7521243
also italian this seem fine ignore american with onion and garlic powder and wierd spices..